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Roasted stuffed turkey breast filled with cranberry sausage stuffing and seasoned with
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Stuffed Turkey Breast with Sausage Stuffing

Juicy stuffed turkey breast filled with sausage and cranberry stuffing and roasted with garlic herb butter until perfectly golden and tender.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting10 minutes
Total Time2 hours
Course: Main, Main Course
Cuisine: American
Keyword: rolled turkey breast, stuffed turkey breast, stuffed turkey breast with stuffing
Servings: 8 servings
Calories: 652kcal
Author: Samantha Ferraro

Equipment

Ingredients

Turkey and Stuffing

  • 2 split boneless skin-on turkey breasts (about 5-6 pounds total)
  • 2 cups cooked stuffing
  • ½ pound cooked Italian sausage
  • ½ cup dried cranberries

Compound Butter

  • 4 tablespoons unsalted butter softened
  • 2 tablespoons olive oil
  • 2 cloves garlic grated or finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage leaves finely chopped, about 6-8 leaves
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons Kosher salt
  • Ground black pepper

Roasting Pan:

  • 1 onion quartered
  • 2 stalks celery cut into big chunks
  • ½ cup dry white wine
  • Salt + pepper
US Customary - Metric

Instructions

  • Prepare the turkey: Place the turkey breast skin-side down on a cutting board. Butterfly the thickest areas with a few careful slits, then cover with plastic wrap and pound with a meat mallet to an even thickness.
  • Mix the stuffing: In a bowl, combine the cooked stuffing, cooked sausage, and dried cranberries.
  • Stuff and roll: Spread the stuffing evenly over the turkey breast, gently pressing down so the stuffing adheres to the meat. Roll tightly from the long end and tie with kitchen twine in 3–4 places.
  • Make and apply the compound butter: Mix softened butter, olive oil, garlic, rosemary, sage, thyme, salt, and pepper. Rub the mixture all over the outside of the rolled turkey, tucking a little under the skin if possible.
  • Assemble the roasting pan: Arrange the onions and celery in a roasting pan. Place the turkey on top. Season with salt and pepper and pour the white wine around the pan.
  • Roast: Preheat oven to 425°F.
  • Roast the turkey for 1 hour 20–30 minutes, checking after the first hour. If the skin browns too quickly, tent with foil.
  • For extra crisp skin, broil for the last 3–5 minutes.
  • Rest and slice: Let the turkey rest 5–10 minutes. Remove the twine, then slice into thick rounds and serve.

Notes

  • Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
  • Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
  • Press the stuffing firmly so it adheres to the meat and rolls tightly.
  • Use kitchen twine: It keeps everything secure as it roasts.
  • Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
  • Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
  • For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
  • Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.

Nutrition

Calories: 652kcal | Carbohydrates: 20g | Protein: 53g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 1159mg | Potassium: 756mg | Fiber: 2g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg